VTONY’S BEACH MARBELLA CELEBRATES “THE ART OF TUNA”, A GASTRONOMIC EXPERIENCE BASED ON BLUEFIN TUNA.

Marbella, May 21 – Tony’s Beach Marbella continues to consolidate its new gastronomic stage with a unique experience dedicated to one of the great treasures of the Mediterranean: bluefin tuna. Next Friday, May 29th, the restaurant will celebrate “The Art of Tuna”, an exclusive evening in which tradition, technique and product will be the protagonists.

The event will revolve around the art of ronqueo, the ancestral cutting of bluefin tuna by hand, considered a ritual within the Mediterranean and Japanese gastronomic culture. A unique opportunity to discover up close the mastery and precision that this technique requires, as well as the extraordinary use of each of the pieces of tuna.

After the ronqueo, attendees will enjoy a tasting menu specially created for the occasion by executive chef Ivo Wakar, who leads the new culinary proposal of Tony’s Beach Marbella.

Trained at the prestigious Basque Culinary Center, Ivo Wakar began his career with chef José Carlos Fuentes at the Michelin-starred Tierra restaurant in the Valdepalacios hotel. His cuisine, deeply connected to the product and the fire, combines contemporary sensibility and respect for the Mediterranean tradition.

The menu designed for “The Art of Tuna” (95€) proposes a journey through different textures, cuts and nuances of bluefin tuna through elaborations such as tuna brioche with roe and yolk emulsion, tuna textures, tarantelo with ajoarriero foam or tuna galette with tuber puree.